You heard me. I said it. I want to literally combine beer and beef into one meal and make it so good that even your girlfriend will find it elegant. The recipe today I call London Broil and Ale and we are going to put it on a bed of tri-color couscous with green chiles and roasted yellow onions.
The best part? It’s super easy. Like I am. Here’s what you will need:
- 2-2.5 lbs of London broil (it’s great because it is really inexpensive)
- 3 tbsp unsalted butter
- salt and pepper and paprika
- two yellow onions
- olive oil (just enough)
- a can of green chiles (smaller than a soup can, but not the baby one)
- two cups of tri-color couscous (although it works to use regular, or rice or quinoa)
- 12 oz of a good ale (I prefer Chimay in any of its incantations)
First thing is first. Preheat the oven to 425. Rinse and dry your two yellow onions. Coat them in a little olive oil in your hands and set them both on a deep cookie sheet. You don’t have to do shit, leave them in the skins. Cook those babies for 25 to 30 minutes until they are totally rocking like Van Halen.
At the same time, do a two count of oil into a large skillet or pan and let that heat up. Trim the fat off the London broil and dust it with salt, pepper and paprika on both sides. Make sure you dry the meat first.
Cook the meat around 4-5 minutes on each side and take it out to rest on a plate or cutting board. Take the onions out at 25 minutes and let them cool enough that you won’t ignite into flames for touching them. Open up the onions and start putting slices in the pan where the steak was cooked. Once they are in, dump the 12 oz of beer in and then put the steak back in.
Let that simmer for a few minutes. You can take the steak out and cut it in half to test doneness. It’s a huge steak, it will be okay, not the travesty cutting a filet mignon open too early is. Or you could use a meat thermometer to be totally sure.
Now you need to put a two cups of water (check what the recipe calls for on the box), the butter and some salt in a pot and bring it to a boil. Once it boils, drop the couscous in and stir it FOR REAL for a few minutes. Then drop the chiles in and cover it. Let it sit for five minutes covered and fluff it with a fork like it’s your afro.
Make a bed of couscous in a big bowl, slice the steak diagonally and lay the strips across the plate. Then, dump all the beer jus and onions over the top.
Freak out and eat. Serves you and the other three guys in your band or you and the rest of your wild menage-a-four.